Sugar Snap Peas and Yams with Coconut Curry
By
Laura Moore
(Published: )
| Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 1 cup Coconut milk
- 2 heaping Tbsp. Curry Paste, (mild, med or hot)
- 1 tsp cumin
- 1 bay leaf
- 1/2 tsp cinnamon
- 1/2 black pepper
- 2 medium-large Yams
- 2 Tbsp Coconut oil
- 1/2 cup Sugar Snap Peas
- 1 cup Onions, chopped
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Directions:
1)Pour water into a vegetable steamer, and set to boil over high heat. Scrub the yams, trim the ends, and pare off any blemishes. Cut into one inch sections, and quarter each section, to make small pieces, all approximately the same size. Place into vegetable steamer basket, and steam for 13-15 minutes, until yam pieces are mostly tender.
2)Meanwhile, wash and trim the ends off the sugar snap peas, and place into a small bowl. When yams are almost done cooking, add peas to steamer basket, and mix in well. Cover pot with lid, and remove basket from heat.
3)While yams are steaming, sauté the onions in oil, over medium heat, for 8-10 minutes, until golden and tender. Whisk the coconut milk and curry paste together, and add to onions once they are finished cooking. Mix in well, and keep this sauce reducing over low heat for 10 minutes longer, stirring often.
4)Once sauce has reduced and thickened, remove from heat and mix the garam masala into the sauce. Place the steamed vegetables into a mixing bowl, and fold in the coconut curry sauce.
5) Serve
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